When you want to do something to acknowledge that it’s Tu B’Shevat but realize a little late, you can always count on puff pastry dough and whip for a prep-in-minutes treat!

Recipes, Styling, And Photography By Mirel Freylich

Yield: 18 cream puffs

 

Ingredients:

18 mini puff pastry squares

1 tablespoon sugar

1 teaspoon cinnamon

Whipping cream, whipped

Fresh fruit, sliced (I use kiwi, peach, pineapple, and pomegranate seeds)

Confectioners’ sugar, for sprinkling (optional)

 

Directions:

Preheat oven to 380°F.

Lay puff pastry squares in a single layer on a lined baking sheet.

Spray with cooking spray.

Mix sugar and cinnamon and sprinkle over greased squares.

Bake for 12–15 minutes, or until golden.

When cooled, pipe whipped cream over squares and decorate with fresh fruit.

Sprinkle with confectioners’ sugar, if desired.